Seedling raising techniques of Wufu Persimmon seedlings

Seedling raising techniques of Wufu Persimmon seedlings

Wufu persimmon, the scientific name Beijing persimmon, originated in Beijing, the fruit surface has five protuberances, so it is named Wufu persimmon. At present, there are only two Wufu persimmons left in China, one growing in Beijing and planted in Yonghegong Lamasery, the largest Tibetan Buddhist temple in Beijing, but this one will no longer blossom. Another tree was brought to the south by Mr. Hui Shiqi, a teacher of Emperor Qianlong, from Beijing in the 60th year of Emperor Kangxi. It has been nearly 300 years since it was planted in the Nanyan Temple in Puning, Guangdong Province. During the great steel smelting in 1958, the body of the Wufu persimmon tree in Nanyan Temple was chopped off by an axe, which was nearly damaged. There are still axe marks on the tree. With the aging of the old Wufu persimmon tree, this tree species is in danger of extinction.

In the 1960s, experts from the Guangdong Academy of Agricultural Sciences were stationed in Nanyan Ancient Temple to try to breed Wufu persimmons. However, after using all kinds of methods, the final result of the experiment was that the seeds of Wufu persimmons were difficult to reproduce, the cuttings could not take root, and the grafting could not survive. The scientific research activity ended in failure. After that, agricultural personnel at all levels failed to breed Wufu persimmon seedlings by means of aerial breeding and cell tissue culture. Therefore, it is urgent to choose the appropriate method to propagate the seedlings of Wufu persimmon.

The purpose of the invention is to overcome the problem that it is difficult to reproduce the seedlings of Wufu persimmon in the existing technology, and to provide a technique for raising seedlings of Wufu persimmon.

1. In the mature season of Wufu persimmon (around mid-August), plump and well-developed fruits are picked, cleaned and sterilized, and placed in a 20 ℃ greenhouse; when the peel of the fruit changes from green to yellow, the seeds are taken out of the fruit and buried in wet sand for 3 days, then soaked in 300-fold solution of 50% carbendazim wettable powder, and removed ten minutes later.

2. Collect the pulp of Wufu persimmon, weigh sucrose, pulp and water at the ratio of 1:1. 5:8, put into glassware, add 0. 1% by weight of probiotics, seal, and place in a controlled greenhouse of 25 ℃ for three days to make fruit enzymes. Finally, the fruit dregs are filtered out from the fruit enzymes, and mixed with humus soil according to 1:12 to make nutritious soil.

3. Put the seeds treated in step 1 into the fruit enzymes that filter out the fruit dregs, soak them for 24 hours, remove them, sprinkle them on the nutritious soil, and cover the seeds with a layer of wet sand.

4. continue to seal the fruit enzymes soaked in the seeds in step S3 in glassware. When the seeds are to be watered, pour out the fruit enzymes and spray them with water at the ratio of 1:20, once a day.

5. When the seeds begin to germinate (about two weeks later), [Jishan Huayao], adjust the mixture ratio of fruit enzyme and water to 1:10, spray twice a day; when the Wufu persimmon seedlings take root and grow to five leaves, transplant the seedlings to a flowerpot or planting in the garden.